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February 2019

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Chuck's Clam Chowder Recipe

Chuck's Clam Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chuck's Clam Chowder recipe  PDF


6 Celery stalks, cut longways
2 Onions, medium peeled and amp chop
2 T Butter
1 qt Chicken stock, (berta's)
Black pepper, ground, add to 1/2 t Thyme, leaves, not ground (u
1 1/2 lb Potatoes, diced, skin left o
9 T Butter
1/2 c Flour
1 qt Half and amp half
1 qt Whole clams, course chopped
2 Cams, canned, gortons, 6 1/2
1/4 c Sherry
1/4 c Parsley, chopped for garnish
Saute celery and amp onions in 2T of butter for 10 minutes until opaque. Add to chicken stock. Add the juice only from the clams reserving the meat. Bring to a heavy simmer and add pepper and thyme. Add the potatoes skin on and simmer until cooked but still firm. While the potatoes are cooking in the soup, warm the milk. Make a rou with the butter and amp flour and when cooked, add to the milk off heat. Stir and return to the heat and stir until thickened. Set aside. When the potatoes are just tender, add the clam meat, cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add the sherry. Simmer for 2 minutes more, garnish w/ parsley and serve. From the collection of Chuck Rippel Source: The Collection of Chuck Ripple

Chuck's Clam Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
813 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Chuck's Clam Chowder recipe  PDF   Easy Soup recipes RSS   New

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